Food Industry News: August 2026

The Original Rainbow Cone Celebrates 100th Anniversary

A century after first opening on Chicago’s South Side, The Original Rainbow Cone is celebrating 100 years as one of Chicago’s most beloved culinary institutions. Founded in 1926, the family-owned brand has become a defining part of Chicago summers and life’s sweetest celebrations, best known for its world-famous five-flavor Rainbow Cone: chocolate, strawberry, Palmer House, pistachio and orange sherbet, sliced-and-stacked in its iconic style.

As Rainbow Cone enters its centennial year, the brand is honoring its hometown roots while stepping into its next chapter with a lineup of activations, partnerships and guest experiences across Chicagoland and beyond.

“For 100 years, Rainbow Cone has been part of people’s summers, family traditions and memories across generations,” said Lynn Sapp, third generation leader of The Original Rainbow Cone.

“What started with my See Rainbow on page 22

Iodized Salt Decline Concerns

Iodized salt, once a public health success in the US for combating iodine deficiency, has declined in popularity with the rise of specialty salts such as kosher and Himalayan. Nutritionists note that while artisanal salts enhance flavor, they are not nutritionally superior to iodized salt. This shift has raised concerns about a potential resurgence of iodine deficiency, which can lead to hypothyroidism and other health issues. – Source: Food & Wine

Good Ambler Opens Second Bakery Location in Downtown Chicago

Good Ambler, Fulton Market’s favorite cafe and bakery, opened their second location at ‘The Pass’ at Two North Riverside Plaza. The new location aims to become an essential neighborhood spot for bustling commuters, high-rise office traffic, and nearby residential buildings by offering easily accessible items, full service catering, grab-andgo bites, and a fresh new lunch menu.

Executive Pastry Chef Meg Galus, a DeKalb native, will lead the new location, bringing a distinct Midwestern sensibility to her rigorous French-trained techniques. She is a three-time James Beard Awards finalist for “Outstanding Pastry Chef”, Jean Banchet’s “Pastry Chef of the Year” in 2017, and she was inducted into the Chicago Culinary Museum Chefs Hall of Fame in 2021. Chef Galus has led the pastry programs for some of Chicago’s most acclaimed and Michelinstarred restaurants, including TRU and BOKA, as well as led high-profile openings for Somerset, Momotaro, Swift and Sons, and the Park Hyatt Chicago (NoMI).

Little Belles Opens a New Chapter for The Fotos Group

The Fotos Group is proud to announce the opening of Little Belles, a new concept at 220 Indian Springs Drive in Sandwich, Illinois, inspired by the heart and soul of Southern comfort cooking.

Built from the same bold flavors and Southern-inspired traditions that made Southern Belles a local favorite, Little Belles represents a return to the warmth of home-cooked meals, nostalgic comfort foods, and genuine Southern hospitality.

While guests can still expect many of the signature flavors and beloved classics associated with Southern Belles, Little Belles introduces a more intimate and customer-focused dining experience centered around rotating blue plate specials, homestyle favorites, and comforting Southern dishes prepared with care and love.

“Our goal with Little Belles is to bring people back to the feeling of sitting around the kitchen table,” said the Fotos Group. “We wanted to create a place where guests can enjoy honest Southern cooking that feels familiar, comforting, and memorable.”

The menu will feature a variety of Southern-inspired specials and traditional comfort foods including:

• Classic meatloaf

• Slow-cooked beef & chicken dishes

• House-made gumbolaya

• Early Bird Breakfast Specials (for the early risers)

• Southern breakfast favorites

• Daily blue plate specials

• Homestyle sides and seasonal offerings Little Belles focuses on quality ingredients, scratch-made cooking, and the kind of dishes that bring back memories of family dinners, Sunday suppers, as well as old-school Southern kitchens.

As part of the Southern Belles family, Little Belles continues the Fotos Group’s commitment to hospitality, flavor, and creating a welcoming dining experience for the community.

Ted Pappas: Cooking Enthusiast

An architect by trade, and home cook to his family, Ted Pappas’ upbringing in Chicago and his Greek heritage permeate his cooking style and passions in life. His cooking style is not only rooted in Greek culture with its distinctive flavors, but in his love of entertaining that stems from his family’s history as restaurant owners in the Chicagoland area.

In 2020, Ted launched his Instagram: @teds_everyday_eats – to share his love of cooking with those outside of his home. In 2023, Ted took on his first challenge in the national spotlight as a home cook by competing on The Great American Recipe, which aired nationally on PBS, along with being featured on an episode of PBS Foods’, Pan Pals. Ted has also been featured in radio & local television broadcasts.

In 2026, Ted steps back into the national spotlight taking on his biggest challenge yet, competing on MasterChef on Fox with Chef Gordon Ramsay. Competing in the Global Gauntlet, Ted represents Greek (and of course his Chicago upbringing) culture, heritage & cuisine in the MasterChef Kitchen.

Kikkoman Gluten-Free Hoisin Sauce

Great for Stir-Fry and Dipping

Kikkoman® Gluten-Free Hoisin Sauce is a versatile, complex sauce with the perfect balance of sweet, sour and savory. Think of Gluten-Free Hoisin as an Asian BBQ sauce. It’s that bold. And that versatile. Kikkoman® Gluten-Free Hoisin Sauce is thick and rich, so it clings and spreads well. When you’re cooking, a spoonful of GlutenFree Hoisin can add that something special to round out the flavors of any dish.

• As a dip for hearty meats like beef, pork, and chicken wings.

• As a marinade to infuse your meats with umami.

• For basting, like a BBQ sauce, during grilling or baking.

• For seasoning during cooking.

• Instead of tomato sauce for on-trend Asian Pizzas.

“Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It’s okay if there are flaws in the process – it makes it more interesting.”

– Charlie Trotter

“I love the restaurant business because it’s all about making people happy and bringing them together over good food. ” – Glen Bell

U.S. News’ Inaugural

Best Conference Cities and Best Conference Hotels

The top 2026-2027 10 Best Conference Cities in the U.S. and the highestranked conference hotel in each destination are:

Las Vegas, NV:

The Venetian Resort Las Vegas Chicago, IL: Marriott Marquis Chicago Orlando, FL: Rosen Shingle Creek Phoenix, AZ: Arizona Biltmore, LXR Hotels & Resorts

Houston, TX:

Marriott Marquis Houston

New York, NY: New York Marriott Marquis Washington, DC: Marriott Marquis Washington, DC Anaheim, CA: Hilton Anaheim

San Antonio, TX: Grand Hyatt San Antonio River Walk

San Diego, CA: Marriott Marquis San Diego Marina

Oberweis, part of Hoffmann Family of Companies, launches its first-ever High Protein Ice Cream, available in scoop shops, through home delivery, and at select local grocery stores. The first-of-its-kind, super premium class of ice cream line brings together what Oberweis is known for – rich, creamy, real ice cream made with super-premium, all-natural ingredients and packed with 30 grams of protein per pint, with 10 grams per scoop. Available in Vanilla, Strawberry, Cookie Dough, and Chocolate flavors.

DINING WITH

August 2026

BAGELS BY THE BOOK

870 S. Milwaukee Ave. LIBERTYVILLE, IL 847-367-7811.

This is a cute bagel shop where you can grab your order to go or sit down and enjoy your meal. They also serve Big Shoulders Coffee, making it a great spot for breakfast or a morning coffee break. On my visit, I picked up an Asiago bagel, a cheddar bagel, and a blueberry bagel. To go with them, I couldn’t resist trying two of their homemade cream cheese spreads: scallion and strawberry. Everything was delicious! The bagels were fresh, flavorful, and had a wonderful texture. The homemade cream cheese was the real standout – it was incredibly light, smooth, and creamy.

CREAMERY • 506 E St Charles Rd, Lombard, IL 630-519-4377.

This is a family-owned ice cream shop with handcrafted ice cream, specialty hot dogs, Italian Beef, sides and more. They specialize in sundaes, shakes, malts, and pints to take home. I tried their Polish sausage, and I’m glad I did. It was covered in sauerkraut and also had grilled onions and mustard. I also had a side of fries, which were hot and delicious. Now, the main attraction was their ice cream, so I indulged in a Strawberry Cheesecake Blaster, which was thick blended ice cream with strawberries and cheesecake inside. They have six locations and also do event catering as well.

LIVING FRESH MARKET • 7520 Roosevelt Rd. FOREST PARK, IL 708-689-0452. I was genuinely impressed with this store. They have an incredible selection of products, including a wide variety of local items and brands, showing a real commitment to supporting the community. The cleanliness of the store is exceptional, and the spacious layout makes shopping comfortable and enjoyable. They have a nice variety of fresh produce, meats, groceries, and specialty products. One of the highlights is the enormous hot food bar, where they offer an assortment of ready-to-eat meals. I picked up some grocery items including jerk sauce along with some beverages.

PRONTO ITALIAN SANDWICHES • 1641 Oakton Place DES PLAINES, IL 224-580-2361. I highly recommend this place. They offer the most amazing Italian sandwiches served on their signature Schiacciata bread, which is baked fresh daily. The menu has some fun names for the sandwiches including the Brando, Coppola, Pacino and Sinatra. My favorite is the Tarantino: roasted turkey breast, 2-year aged white cheddar cheese, pickled red onion, avocado, micro greens, garlic aioli served on Schiacciata bread. Everything is so fresh and the bread is the star of the show. I also picked up a slice of pepperoni pizza. Yum! They have numerous locations, so definitely put them on your radar.

THE MEAN WIENER • 532 Sheridan Rd. HIGHWOOD, IL 847-266-1411. I’d had a couple of people recommend this place before finally giving it a try. One friend couldn’t stop talking about the meanest wiener and the hand-cut fries, while another swore by the burritos. The menu offers a large variety of both Mexican and American favorites, including burritos, empanadas, tacos, nachos, burgers, Italian beef, gyros, hot dogs, Polish sausages, salads, wings, and much more. I ordered The Junk Yard Dog, a jumbo Polish sausage topped with chili, nacho chips, cheddar cheese, onions, tomatoes, and jalapeños. It might sound like a lot, but all of the flavors came together perfectly. It was served with fresh-cut fries. So good!

WESTWOOD TAVERN • 1385 N Meacham Rd, Schaumburg, IL 847-969-9500. This is a restaurant and tavern serving a various menu including fresh sushi, tacos, great burgers, sandwiches and signature items. Everything on the menu is made from scratch, including their made-to-order corn tortillas. They feature a variety of custom wines and a hand picked beer list with 16 beers on tap including many local and craft beers. I had the Tavern Prime Rib Dip, which consisted of shaved prime rib, slowly roasted & piled high on a house made baguette with mayo, Swiss cheese & au jus. I also had a side of red skin mashed potatoes. It was a hefty sandwich, which tasted amazing, and the service was spot-on. They also feature a beautiful outdoor bar and two fireplaces – perfect for those days where you’d like to sit outside.

E. Formella Launches All-Natural Giardiniera

Reser’s Fine Foods, the deli-fresh expert and category leader in refrigerated prepared foods, announced the launch of new product lines following a successful introduction at the 2026 International Dairy Deli Bakery Association (IDDBA) show. Reser’s Fine Foods launches a new line of refrigerated chowders, effortless pasta entrées, and high-protein salads following a strong IDDBA 2026 debut.

For more than 100 years and four generations, E. Formella & Sons has proudly crafted authentic Italian specialties for both the foodservice and retail industries. Today, the family-owned company is excited to introduce its new AllNatural, Preservative-Free Giardiniera, one of the first of its kind to enter the marketplace, crafted with the same traditional Sicilian recipe and unwavering commitment to quality that has made the Formella name a trusted favorite for generations.

Produced locally in E. Formella & Sons’ state-of-the-art manufacturing facility, this new all-natural giardiniera delivers exceptional flavor while meeting the highest standards of food safety and quality. The company’s FDA-inspected, SQF-certified, and HACCP-compliant facility carefully monitors every step of production, from traceability and allergen control to rigorous quality assurance, ensuring customers receive a product they can trust with every jar.

In addition to its signature giardiniera, E. Formella & Sons offers a diverse portfolio of gourmet Italian specialties, including marinated vegetables, handcrafted tomato sauces, premium oils, and other authentic favorites enjoyed across the United States and around the world.

Discover the bold, fresh flavor of E. Formella & Sons’ new All-Natural Giardiniera by requesting a sample today. For more information, see their advertisement on page 31.

Technomic Expands Generative AI Functionality for Ignite Menu Data

Technomic has expanded the reach of its powerful, industryleading Ignite AI to tap into its extensive, expert-backed menu data. Ignite AI will now also leverage the expansive menu data available to clients based on their subscriptions, including National Food Trends, Market Food Trends, Consumer-Rated LTOs, Price Pulse and Taste Tracker. This expansion builds on previously launched capabilities covering operator data, market performance and forecasts, consumer brand ratings and ordering behavior.

Eli’s Original Plain Cheesecake

The perfect canvas for you to get creative!

Thanksgiving-on-a-plate: Top Eli’s Original Plain Cheesecake with pumpkin mousse, fresh cranberry compote, and candied pecans. Or, add your own toppings for a signature dessert!

Eli’s Cheesecake is a Chicago-born, third-generation, family-owned bakery devoted to hand-crafting the best cheesecake in the world. We continue to spread joy and work to give back to the community that built us. Let’s make life sweeter—together.

elicheesecake.com/foodservice . sales@elicheesecake.com . 800.ELI.CAKE

Summer’s Here... Nothing to Fear

Barman’s: A New Illinois Spirits Company Launches

Across Chicagoland

Barman’s is a premium grain-to-glass spirits company founded by hospitality veterans Johnny Holder, Josh Becker, and Bob Whitehead. Collectively, the founders bring more than a century of experience spanning restaurants, bars, beverage programs, nightlife, and hospitality operations throughout the Midwest.

Produced in partnership with Kennay Farms Distilling in Rochelle, Illinois, Barman’s is crafted from 100% soft red winter wheat grown on a sixth-generation family farm. Every bottle is produced through a true grainto-glass process, with the grain grown, milled, fermented, distilled, infused, and bottled entirely in Rochelle.

The company’s inaugural lineup includes Original Vodka, Pineapple Vodka, Cranberry Vodka, and Blueberry Vodka. Each expression is naturally infused with real fruit and contains no added sugar, artificial sweeteners, artificial coloring, or additives.

Inspired by bartenders and built by hospitality professionals, each Barman’s bottle honors a real bartender whose story helped shape the brand. Distributed throughout Illinois by Louis Glunz Beer, Barman’s combines authentic craftsmanship, local agriculture, and decades of hospitality experience to create premium spirits designed for both professional cocktail programs and everyday consumers.

Hoffmann Family of Companies Acquires Cedar Crest Ice Cream

Hoffmann Family of Companies announced its acquisition of Cedar Crest Ice Cream, an iconic, multi-generational dairy business with deep roots across the Midwest. Headquartered in Winnetka, Illinois, HF Companies also owns Oberweis Dairy, another beloved regional brand known for its quality and heritage.

Led for more than 50 years by the Kohlwey brothers – Ken, Robert, Bill, and Tim, the business will remain in family stewardship through the Hoffmann family. As part of the transac tion, Renato DePaolis, CEO of Oberweis Dairy, will assume leadership of Cedar Crest, bringing together two heritage brands with longstanding reputations for quality.

Today, Cedar Crest offers a broad portfolio of frozen desserts, including more than 80 ice cream flavors, 10 custard varieties, six sherbets, and three dairy-free sorbets. Oberweis has experienced significant growth under Hoffmann ownership, and Cedar Crest represents another opportunity to continue expanding within the category. HF Companies will continue to operate Cedar Crest and Oberweis as distinct brands under its broader portfolio.

Restaurants

Commit to Value

Some restaurants are shifting from discounting to menu-based value to attract consumers. According to Datassential, 56% of operators say customers value high-quality food over the lowest price, with brands thriving by integrating value into their menus.

– Source: QSR

Loop Coffee Opens in Chicago: A First-of-Its-Kind Collaboration Between Rival Roasters

Loop Coffee is officially open in Chicago’s West Loop neighborhood. The cafe is inside the LiveLaunch Shopping concept at 810 W Washington Blvd.

What sets Loop Coffee apart isn’t just the menu – it’s the story behind it. For the first time, two longtime competitors – Theory Coffee Roasters and Reprise Coffee Roasters – have joined forces after a decade in the same market. Together, they bring a level of expertise rarely seen under one roof.

Both brands are Golden Bean Champions, with Theory Coffee Roasters earning the title in 2023 and Reprise Coffee Roasters following in 2024 – marking Loop Coffee as a collaboration between back-to-back award-winning roasters.

“This isn’t something you see often,” said Kati Paiz, co-founder of Loop Coffee. “Two longtime competitors, each passionate about coffee quality, coming together to create a space that intentionally prepares coffee beverages, whether it be a pourover, latte, espresso or drip coffee.”

Loop Coffee is led by owners who are certified Q graders (think wine sommeliers but for coffee) and longtime coffee professionals & friends, bringing a highly trained palate and a deep commitment to ethical sourcing & roasting exceptional beans.

Zume Pizza Completes Purchase for Miso

Miso Robotics, known for its Flippy robot, has acquired Zume Pizza’s intellectual property and technology, including hardware, software and more than 300 patents. The deal marks Miso’s move into the pizza robotics space and expands its portfolio beyond a focus on fry stations. CEO Rich Hull highlighted Zume’s patents and innovations, emphasizing that the deal strengthens Miso’s position as a one-stop shop for food automation solutions. Miso expects to leverage Zume’s technology to develop pizza robots capable of automating dough stretching, topping, baking and boxing. – Source: nrn.com

“When your mother asks, ‘Do you want a piece of advice?’ It is a mere formality. It doesn’t matter if you answer yes or no. You’re going to get it anyway.”

– Erma Bombeck

Freshwater Food & Wine Festival: Presented

by Revolve Experience

Marketing

Freshwater Food & Wine Festival is a new lakefront celebration of food, wine, hospitality, music, and culture debuting September 19 - 20, 2026, at Milwaukee’s iconic Henry Maier Festival Park 200 N Harbor Drive Milwaukee, Wisconsin.

Freshwater brings together celebrated chefs, award-winning restaurants, global wine regions, artisan makers, local musicians, and immersive experiences for one unforgettable weekend on the shores of Lake Michigan. Guests can explore Restaurant Row featuring some of the area’s most acclaimed dining destinations, discover wines from seven globally celebrated wine regions, attend live demonstrations from nationally recognized celebrity and award winning chefs, enjoy intimate tasting experiences, shop curated artisan marketplaces, and experience live music throughout the festival grounds.

Alternative Twist on Traditional Tiramisu

Cherry-misu emerged as a popular dessert this summer, combining cherries, coffee and chocolate in a refreshing twist on traditional tiramisu. This recipe uses mascarpone and heavy cream instead of eggs, and incorporates brandy and amaretto for a unique flavor profile. – Source: Taste

Bring the Bold Flavor of Korean BBQ to Summer Menus: Now Gluten-Free

New Kikkoman Gluten-Free Korean BBQ Sauce masterfully infuses traditional savory depth with the crisp, natural sweetness of apple, pear, and orange. The result? A premium, versatile sauce that marinates, tenderizes, and glazes to absolute perfection. Balanced, fruity, and undeniably bold, it’s ready to set a new standard for your menu. Use it to elevate: Bulgogi Rice Bowls & Stir-Fries, Fusion Tacos & Pizzas, Signature Burgers & Street Food and much more.

– See the Kikkoman ad on page 3.

Tuesday, Sept. 15 Tuesday, Dec. 8

Casey’s Announces New

Three-Year Strategic Plan

Casey’s General Stores, Inc, a leading convenience store chain in the United States, unveiled its new three-year strategic plan. Since introducing its last strategic plan in 2023, the company has exceeded its strategic and financial targets, adding more than 500 stores and joining the S&P 500.

“Our success over the last three years reinforces what makes Casey’s unique: a differentiated model that brings together restaurant-quality food, best-in-class convenience, and fuel at scale,” said Darren Rebelez, President and CEO at Casey’s.

Start Your Engines: F1 Arcade Chicago to Open August 14

F1 Arcade, the world’s first official Formula 1 social gaming experience, announced it will officially open its highly anticipated first Midwest location in Chicago on Friday, Aug. 14, 2026 at 1 W. Grand Ave. Bringing together the thrill of Formula 1 racing, elevated hospitality and immersive social gaming, F1 Arcade Chicago will feature 61 full-motion racing simulators, globally inspired food and cocktails, flexible private event spaces and the brand’s first-ever rooftop terrace.

World’s Largest

Hello Kitty Cafe Opens in Chicago

The world’s biggest Hello Kitty Cafe has opened in Chicago, featuring immersive, character-inspired decor, a spacious outdoor patio with river views and a dedicated Bow Room for afternoon tea. The 8,000-square-foot, two-story cafe on Michigan Avenue offers exclusive menu items such as bow waffles and a green melon soda float, as well as merchandise exclusive to Chicago.

– Source: Chicago Tribune

THIN & CRISPY FLATBREADS

For over 75 years, Father & Son Pizza has been serving one of Chicago’s most beloved tavern-style flatbreads. Now you can offer the same family recipe in your own kitchen.

Farmer’s Best Market Now Open in Vernon Hills, IL

Farmer’s Best Market has officially opened its newest store at 413 N. Milwaukee Ave. in Vernon Hills, Illinois, bringing a fresh, vibrant shopping experience to the community. The new, expansive 100,000 square foot market features fresh produce, quality meats, a fullservice deli, and in-house bakery, sushi bar, and hot foods bar for convenient meals. They have an extensive international selection of products across multiple regions and so much more. Shoppers will also appreciate the wide aisles, bright layout, and overall inviting atmosphere that make the store both beautiful and easy to navigate. The Vernon Hills location marks the third Farmer’s Best Market store. Customers can also visit them at 5200 W. Fullerton Ave., Chicago, Illinois and 23 W. North Ave. in Northlake, Illinois.

Restaurants in Chicago are Fostering Local Connections

Chicago’s restaurants, bars and coffeehouses are embracing community-focused events to foster connections among locals. From chair yoga sessions for seniors at Back of the Yards Coffeehouse, to neighborhood meetups at Bungalow by Middle Brow and art shows at Drip Collective, these venues offer their spaces for gatherings that go well beyond food and drink. Many events are designed to be inclusive and bilingual, addressing community needs and providing welcoming environments where people from all walks of life can interact and build lasting connections.

– Source: Chicago Tribune

Steadfast Grocery Prices Are a Welcome Relief

Grocery prices in the US increased by just 0.1% recently, a significant slowdown from the 0.7% rise in April. This moderation was largely due to declining prices for meat and dairy, following a previous surge in beef costs. Industry efforts to keep prices steady have helped maintain stability, but ongoing challenges such as higher energy prices and strained supply chains could threaten this trend in the near future. “You want to have some certainty about where we’re headed before you see where the prices go at the consumer level, because you don’t want to have periods where you’re raising and you’re lowering,” said Andy Harig, vice president of tax, trade, sustainability and policy development at FMI – The Food Industry Association. “So I think that slowed the price transmission up to this point.” – Source: The New York Times

Gregg Majewski, founder and CEO of Craveworthy Brands, was named an EY US Entrepreneur of the Year 2026 Midwest Award winner. Majewski was selected among 65 program participants in the Midwest that included 30 finalists competing for the title.

Our Beef Is Available in 3, 5, and 10-lb Buckets or 5-lb Wholesale Cryovac Packs Other Catering Items Available FRESH, Never Frozen Visit Serrelli’s Market: 6454 North Ave., Chicago, IL

How to Avoid Paying Too Much for Business Insurance

Many business owners purchase insurance when they first open their doors and then rarely revisit their coverage. However, changing economic conditions, rising construction costs, and evolving business operations can quickly make an insurance program outdated.

One of the most significant challenges facing businesses today is underinsurance. Inflation has increased the cost of building materials, equipment, and labor, meaning a property/equipment insured for its replacement value several years ago may no longer have adequate limits. In the event of a major loss, insufficient coverage can leave owners responsible for substantial out-of-pocket expenses.

Business operations also change over time. New services, additional locations, increased payroll, expanded delivery operations, or the use of independent contractors can all create exposures that may not have been contemplated when a policy was originally written.

Regular insurance reviews help ensure that coverage keeps pace with business growth and changing risks. They also provide an opportunity to evaluate emerging concerns such as cyber threats, employment practices liability, and business interruption exposures.

Insurance should not be viewed as a one-time purchase. An annual review with a qualified insurance professional can help identify gaps, update coverage limits, and ensure a business is better prepared for unexpected events.

This information is courtesy of Heil and Heil insurance, experts in ensuring all types of food and beverage businesses. You can see their ad on page 16.

Appetizers Get Rebranded

Restaurants are revamping their appetizer menus, rebranding them as “starters,” “small plates,” and “shareables” to cater to diners seeking smaller portions and affordability. The rebranding is paired with innovative menu offerings and creative presentations, such as North Italia’s Seasonal Chef’s Board and Legal Sea Foods’ Starter Sampler tower. Operators are expanding their appetizer selections to include globally inspired and regionally authentic items, while also focusing on affordability and shareability. Data shows appetizers remain widely popular, with 94% of menus featuring them, and favorites like wings and cheesebased dishes continuing to lead orders, according to Technomic. – Source: Restaurant Business

HR Bootcamp: Sept 15 Avoiding HR Issues

Are you confident your workplace is HR-compliant? Employment laws continue to change, employees have higher expectations than ever before, and one small mistake can lead to costly claims, government investigations, or unnecessary employee turnover.

Take a moment to ask yourself a few questions:

• Are your managers asking illegal interview questions without realizing it?

• Are your salaried exempt employees truly classified correctly, or could they be entitled to overtime?

• If an employee quits, can you legally deduct the cost of unreturned uniforms, equipment, or other company property from their final paycheck?

• Are your I-9 forms completed correctly if immigration officials were to inspect them tomorrow?

• Have your supervisors received training on preventing harassment and handling employee complaints?

• Do you know when you can legally terminate an employee – and when doing so could create legal risk?

• Are your attendance, meal break, and overtime practices compliant with federal and local laws?

Join us for HR Bootcamp: Avoiding HR Issues. The seminar will be facilitated by HR experts from Employco USA. You’ll leave with practical guidance, real-world examples, and actionable strategies that can help reduce legal risk while improving your workplace. Whether you have five employees or five hundred, this session will provide valuable insights that you can put to use immediately.

Tuesday, September 15, 2026 Moretti’s – Chicago 6727 N. Olmsted, Chicago

No RSVP is required – just show up. Bring your questions, network with fellow food industry professionals, and invest a little time now to help prevent costly HR issues later. We look forward to seeing you there!

Rose Pest Solutions Donates 4th Pollinator Garden

Rose Pest Solutions is proud to announce the opening of The Enchanted Garden at the Discovery Center Museum in Rockford as a salute to National Pollinator Month. The Enchanted Garden represents the fourth pollinator garden developed and donated by Rose, the oldest pest solutions company in the country.

“Encouraging pollinator health and working to stave off further decline is so important to our future,” Janelle Iaccino, Rose’s marketing director said. “We can’t really live without them since they are responsible for one out of every three bites of food we eat. We are on a mission to educate everyone about the importance of pollinators and what we can all do to protect them. When we reach and teach children, they grow up knowing the importance of our pollinator friends and can help make a difference.”

– You can see the Rose Pest Solutions ad on page 18.

#1 IN VERTICAL BROILERS

Schedule your live demo.

woodfoodsystems.com

The Original Louisiana Brand Hot Sauce, a trusted name in wellcrafted, flavorful heat from simple ingredients since 1928, is expanding its lineup with the launch of The Original Louisiana Brand Hot Honey. Delivering the perfect pairing of natural sweetness and Louisiana heat, Hot Honey brings together two Southern staples: pure, slow-poured honey layered with the carefully balanced heat of their legendary original pepper blend. The Original Louisiana Brand Hot Honey is available nationwide through foodservice partners.

We Understand Food Businesses and Know How to Deliver the Protection Needed

Local News

Chicago Gourmet will be held Sept. 3-6, 2026 at Millennium Park, that celebrates the vibrant intersection of food & dance, where bold flavors meet live performances and every bite carries its own rhythm. Experience chef led tastings, immersive culinary moments, dynamic dance, and thoughtfully curated wine and spirits that keep every flavor in step.

Mayor Brandon Johnson declares August ‘Turkish Heritage Month’ ahead of the landmark regional festival. The third annual Turkish Festival, August 1–2, 2026, is in Tinley Park, Il. Rapidly establishing itself as one of the largest ethnic heritage gatherings in the region, the festival has consistently drawn a minimum of 10,000 attendees annually. Elements by The Odyssey located at 16235 South La Grange Rd in Orland Park, Illinois unveils refreshed event spaces under new management by First Hospitality. The premier wedding destination expands into corporate and multicultural events with elevated design, and globally inspired cuisine. Minnie Bird Chicken is a fast-casual fried chicken concept named after Minnie Sinclair, the great-great-grandmother of Sean Thomas - grandson of Wendy’s founder Dave Thomas. Currently they have locations in Oak Brook, Naperville and Schaumburg, Il. New locations are planned for Crystal Lake and Glenview, Illinois. Pollyanna Brewing & Distillery based in Lemont, Illinois is expanding again and this time, they are opening their 5th location in Chicago at 4055 W Peterson Ave. in the beautiful Sauganash neighborhood. They bought and are reopening Chicago’s Alarmist Brewery. Supertri Chicago 2026 returns on August 22–23, 2026, Lake Michigan swim, lakefront bike, Monroe Harbor run. With races starting and finishing on the shores of Lake Michigan in Chicago, register now and join thousands of athletes worldwide. Taste of Greektown takes over Halsted Street in Chicago’s West Loop

from Aug. 28-30. Renowned as the heart of the city’s Greek restaurant scene, this stretch of Halsted has been delighting locals and visitors with authentic flavors and lively traditions for decades. Indulge in a culinary journey from the neighborhood’s finest Greek eateries. Terrabis Illinois Dispensaries launched recreational curbside pickup following SB 3222. Terrabis brings one of Illinois’ first known recreational curbside pickup services to adult-use customers following the state’s new cannabis reform law. Tim McGraw is coming to the Credit Union 1 Amphitheatre located at 9100 S. Ridgeland in Tinley Park, Illinois on September 19, 2026 with his ‘Pawn Shop Guitar Tour’ alongside special guest 49 Winchester! The 15th Annual Little Bear Ribfest will take place August 14–15, 2026, at Century Park Arboretum, 1001 Lakeview Parkway, Vernon Hills, Illinois offering ribs, live music, brews, and more. The 2026 Illinois State Fair theme ‘Miles of Smiles’ celebrates the 100th anniversary of historic Route 66. The road to the Illinois State Fair officially begins with a state tradition: the Illinois State Fair Twilight Parade, on, Aug. 13. The parade kicks off the 11-day celebration of Illinois agriculture, community, and creativity, winding through Springfield streets and into the heart of the fairgrounds. The 2026 Schaumburg Stamp & Scrapbook Expo runs from August 7–8 at the Renaissance Schaumburg Cwonvention Center Hotel 1551 N. Thoreau Dr. This premier paper crafting event features exclusive shopping, workshops for all skill levels, and the Mega Make & Take Extravaganza. The Ambassador Room, formerly home to the legendary Pump Room at the Ambassador Gold Coast Hotel Chicago, is now available for weddings, corporate meetings, conferences, nonprofit fundraisers, product launches, holiday parties,

celebrations,

events, and

“If you don’t ask for the best, you don’t get it.”

– Rahul Dravid

Hyatt Announces Plans for First Regency Hotel in Tucson

Hyatt Hotels Corporation in collaboration with HSL Properties and Desert Hospitality Management, announced plans for the debut of the Hyatt Regency Tucson Convention Center, expected to open in late 2027. The hotel will mark the first Hyatt Regencybranded property in Tucson and further strengthen Hyatt’s brand presence in Southern Arizona. Strategically located in the heart of downtown Tucson and steps from the Tucson Convention Center.

Staying Competitive in the Food Industry

The food industry is evolving fast, and if you’re standing still, you’re already losing ground. Just as doctors and engineers are required to stay ahead, so must every restaurant owner and supplier. Complacency is a disaster waiting to happen. Those who refuse to learn and innovate will be left behind by hungrier, smarter competitors.

This is not just about staying current – it’s about survival. When you push yourself and your team to improve every day, you create an unstoppable business. And that business doesn’t hide behind digital noise. It shows up face-to-face, in trusted local networks, and in the spaces where real business happens. Adopt a relentless mindset, and you’ll build a legacy – one that others can only aspire to.

Secret Burger Kitchen Is No Longer a Secret

Secret Burger Kitchen is preparing to expand after successfully transitioning from a virtual brand to brick-and-mortar locations. CEO Paul Sandhu launched the concept in 2024 out of his Holiday Inn kitchen, offering fusion-style smashburgers that quickly outperformed the hotel’s restaurant. With five locations in Washington state expected to be open by year-end, the chain plans to start franchising next year. Strategic advisors with deep industry experience have joined to guide the brand’s expansion, positioning Secret Burger Kitchen for broader growth in the fast-casual sector.

– Source: Restaurant Business

New Standard for Prepared Potatoes in Foodservice

As grocery delis and foodservice kitchens work to serve consistent meals with fewer trained hands, Elevation Foods’ potato lineup offers a timely answer. Its sous vide, fully cooked potatoes give operators a practical way to reduce prep time while still presenting dishes that feel freshly made.

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The strongest example is their au gratin potatoes. This classic side dish has long been trapped between two extremes: labor-heavy scratch preparation or shortcuts that can taste flat. Elevation Foods offers an innovative solution. By preparing the potatoes sous vide in cream and cheese, then allowing kitchens to finish them quickly, the company helps preserve the comfort and richness people expect from au gratin potatoes without creating unnecessary strain behind the counter.

That is why this product deserves attention. Consumers still want familiar comfort foods, but retailers and restaurants need speed, consistency, and products that can scale. A creamy, golden pan of au gratin potatoes may seem like a small innovation, but it points to a larger truth: prepared foods succeed when they respect both the customer’s appetite and the operator’s reality. In that balance, convenience becomes a sign of smart craftsmanship, not compromise. Elevation Foods’ approach does exactly that.

Wisconsin’s Most Famous Ham

Ham remains one of America’s favorite deli meats, but in the Midwest, one name has stood above the rest for generations: Badger Ham.

Since 1939, this family-owned Wisconsin company has been producing premium hams in small batches using many of the same time-tested recipes and traditional techniques that built its outstanding reputation. The result is exceptional flavor, a tender, juicy texture, and the kind of quality that keeps customers coming back for more.

Badger Ham offers an impressive selection of products, including traditional cooked ham, premium smoked ham steaks, sliced smoked ham, smoked honey ham, cubed and diced smoked ham, baked honey ham, traditional and old-fashioned pit ham, ham off the bone, bone-in ham, and old-fashioned pit ham halves and quarters.

Whether you operate a deli, supermarket, restaurant, or foodservice operation, Badger Ham delivers the premium quality today’s customers expect. If you’re looking to upgrade the flavor of your ham, contact Badger Ham to schedule a complimentary product presentation and sample tasting. See their advertisement on page 17.

New Innovations for Spam

Hormel Foods is expanding Spam beyond its traditional canned format, integrating it into products that include sushi and hot dogs. The 90-year-old brand has seen record sales in recent years, driven by its versatility and popularity. Hormel’s strategy includes new packaging, flavors and partnerships with retailers like Kroger and Albertsons.

Sweetgreen Evaluates Pricing Plans

Sweetgreen is testing a new pricing strategy to address its value perception. The strategy will introduce new entry price points and examine price elasticity, with a focus on the “Create Your Bowl” option. Sweetgreen’s new wrap sandwiches, starting at $10.95, have been well-received and attract younger consumers, the company says.

– Source: nrn.com

Weber Grill Opens in Orland Park, Illinois

The new Weber Grill Restaurant & Cooking School in Orland Park brings together the company’s rich history with a modern dining and educational experience. Whether guests are enjoying a perfectly grilled steak, learning new barbecue techniques in a cooking class, or gathering with family and friends on the outdoor patio, the restaurant celebrates the tradition of authentic Weber charcoal grilling and the passion that has defined the brand for generations.

The restaurant is spacious with a seating capacity of over 200 guests. The menu features items such as grilled ribeye, filet, and New York strip steaks, BBQ classics like baby back ribs and smoked brisket, signature charcoalgrilled burgers, seafood options including cedar-planked salmon and grilled shrimp skewers, and rotating seasonal specials tied to grilling seasons.

Beyond its restaurant experience, the new Orland Park location is home to the Weber Grill Cooking School, a custom-designed learning facility dedicated to the art and science of outdoor cooking. The Weber Grill Cooking School in Chicagoland is a custom-designed unique and dynamic learning facility dedicated to the art and skill of cooking on the grill. They offer regularly scheduled public cooking classes, interactive grilling experiences as well as guided experiences such as private parties and corporate team building events. Currently they offer cooking classes and events in their Lombard, Orland Park and Schaumburg, Illinois restaurants.

The History of Weber Grill: It all started with a quest for a better steak. Back in the 1950s, brick fireplace barbecues were very popular, so a fellow by the name of George Stephen decided to build himself one. After he finished it, he invited his friends over for a barbecue. The steaks went up in flames. For George, the dinner was a disaster but it got him thinking, there had to be a better way.

Luckily, George’s day job was at Weber Brothers Metal Works where he spent his time welding half spheres together to make buoys. He knew his way around a metal shop and after the flop of the barbecue, it all clicked. He took one of the half spheres, put legs on it, punched holes in the bottom for air flow and put a lid on top. Voila, the iconic Weber kettle grill was born.

In 1952, George Stephen took his love for barbecue – along with his passion of the perfect grilled steak and combined them with a revolutionary grill design inspired by the shape of a buoy. This gave birth to widespread enthusiasm for the kettle grill and the start of what would become the world’s leading barbecue brand.

The new Orland Park Weber Grill Restaurant & Cooking School carries that legacy forward, offering guests an opportunity to enjoy exceptional food while learning the techniques and traditions that have made Weber synonymous with outdoor cooking for more than 70 years.

Sweet Baby Ray’s Brings Sweet Heat and Flavor with New Sauce

Sweet Baby Ray’s Hot Barbecue and Wing Sauce doesn’t just bring the heat – it brings the flavor. It opens with a subtle touch of brown sugar, then layers in a deep complexity of chipotle adobo and hickory smoke flavor.

A stinging bite delivers lingering warmth that builds with every bite, creating bold, balanced heat that hits fast, stays long, and never overpowers the food. Smoky, spicy, and just a little sweet, it’s perfect for wings, barbecue, and anywhere a complex, craveable heat can take center stage. The sauce is boss! You can see the Ken’s Foods ad on page 48.

How to Go Broke in the Food Business

Want to guarantee your restaurant fails? Just follow this proven plan:

• Never greet customers when they walk in. They’re lucky you opened the door.

• Don’t thank customers. After all, they owe you.

• Toss their change across the counter if they pay cash.

• Never suggest an appetizer, dessert, or beverage. Extra sales are overrated.

• Let the phone ring. If customers really want you, they’ll call back...or your competitor.

• Better yet, don’t have a working phone number that customers can call.

• Make sure every visit is a surprise by serving inconsistent food and service.

• Never wash your windows. Dirt adds character.

• Skip the deodorant. It’s expensive.

• Treat your employees terribly so they can pass that experience on to your customers.

• Tell customers they’re wrong, or unreasonable.

• Squeeze every penny out of your vendors until they send you their cheapest products.

• Cut quality whenever possible. Most customers won’t notice...until they do.

• Pay the lowest wages you can and then complain that nobody wants to work.

• Save money by buying as little soap as possible.

• Forget that the customer pays everyone’s paycheck.

• Don’t waste money on marketing or advertising. New customers are highly overrated.

• Ignore negative online reviews and customer complaints. They’ll eventually stop complaining because they’ll stop coming.

• Keep your garbage overflowing. Nothing says “quality” like the smell of yesterday’s trash.

• Do not check your restrooms frequently; don’t mop the floors and let them smell so bad that it leaks out into the dining room.

• Most importantly, blame everyone else when business slows down.

• If you actually want to succeed, simply do the exact opposite.

“All

food starting with ‘p’ is comfort food: pasta, potato chips, pretzels, peanut butter, pastrami, pizza, pastry.”

– Sara Paretsky

grandparents, Joe and Katherine Sapp, on 92nd and Western has grown far beyond one neighborhood stand, but the heart of the brand remains the same: bringing people together through something joyful, unexpected and uniquely Chicago.”

When Joe and his wife, Katherine, opened the first Rainbow Cone in 1926, their signature cone featured five delicious flavors. Chocolate, Strawberry, Palmer House, Pistachio, and Orange Sherbet were sliced (not scooped) into one smile-sparking cone. Little did Joe know, his creative combination of flavors would become a Chicago staple for decades and decades to come.

Throughout the summer, Rainbow Cone trucks will make pop-up appearances at local events and mission-driven programs across Chicagoland, supporting causes

close to home while creating sweet surprise moments for families along the way.

The Original Rainbow Cone serves ice cream featuring extraordinary flavors and textures, including the world-famous fiveflavor Rainbow Cone, shakes, ice cream cakes and sandwiches, mini donuts and other nostalgic treats, as well as hand-packed quarts available for nationwide shipping.

Founded in 1926, Rainbow Cone quickly earned its place as one of the most recognizable cones in America, defined by its iconic sliced-and-stacked style. With nearly 30 permanent locations across the Midwest, California, Florida and Michigan and additional stores coming soon to Florida, Texas, Wisconsin and California, Rainbow Cone is on a mission to sweeten new markets nationwide.

The Importance of Supporting Your Community

One of the smartest marketing investments any restaurant or supplier can make is supporting the community that supports them.

For any type of restaurant, sponsor neighborhood events, school teams, church functions, and local charities. Invite nearby residents to special events, use direct mail, advertise locally, and target nearby customers with geofenced social media campaigns.

The people who live and work closest to your business are the most likely to become loyal, repeat customers. Those frequent visits are what builds wealth. The goal is to become your neighborhood’s first choice.

Independent businesses often prefer doing business with independent suppliers. Staying visible and involved reminds customers that you are successful, that you are committed to your community, and that you are ready to serve.

Support your local food industry trade magazine. Quality trade publications work year round to help restaurants and suppliers thrive by sharing ideas, market intelligence, and connecting buyers with established, qualified suppliers instead of questionable companies looking to take advantage of operators.

Finally, never let your competitors define your brand. They may describe your company in inaccurate or unflattering ways. Invest in your own marketing, tell your own story, and stay top of mind with the 20% of the businesses that open each year as well as established ones. If you do not shape your image, someone else will, and perhaps to your detriment.

Gong cha, one of the world’s fastest-growing global tea brands, is excited to announce a new campaign in partnership with Warner Bros. Discovery Global Consumer Products, celebrating 25 years since the premiere of the iconic movie, Harry Potter and the Philosopher’s Stone. The campaign will include an exciting, limited-time collaboration for fans around the world through August 31, 2026.

How to Know if Your Food is Good

One of the biggest differences between new restaurateurs and seasoned operators is where they look for feedback. Experienced restaurateurs don’t rely solely on online reviews or customer comments; they pay close attention to what comes back from the dining room.

When dirty dishes arrive in the dish room, they tell a story. If guests consistently leave the coleslaw untouched, it’s time to taste it yourself. If diners pull apart a corned beef sandwich and leave behind most of the meat because it’s too fatty or improperly sliced, the problem may not be the customer, it may be the product or the preparation.

The plates coming back to the dish room or kitchen provide some of the most honest feedback you’ll ever receive. If customers aren’t eating a particular side dish, entrée, or ingredient, ask why. Sample it yourself. Watch how it’s prepared. Review your recipes and portioning.

Customers vote with their forks long before they leave a review. If they don’t enjoy the meal, there’s a good chance they won’t return. Before blaming the economy, your staff, or difficult customers, first take an honest look at what’s being left on the plate. The answers to improving your restaurant may already be sitting in the dish room.

Prime & Provisions Makes Its Highly Anticipated Return

After months of extensive reconstruction following a late 2025 kitchen fire, Prime & Provisions, the acclaimed flagship restaurant from DineAmic Hospitality, reopens its doors, marking the highly anticipated return of one of Chicago’s most beloved and enduring steakhouses.

For more than a decade, Prime & Provisions located at 222 N. Lasalle Street in Chicago, has stood as one of the city’s premier dining destinations, earning a reputation for exceptional hospitality, an uncompromising beef program, luxurious steakhouse traditions and a grand dining experience inspired by the elegance and spectacle of Chicago’s 19th-century World’s Fair era.

WK Kellogg Co. announced the launch of Kellogg’s Super Stars, a new portfolio of K–12 cereals designed to make nourishing breakfasts more accessible and desirable for students. The rollout is part of the company’s Feeding Happiness commitment to helping kids be their best by expanding access to nutritious breakfasts that help fuel learning, focus and student success.

“Nothing helps scenery like bacon and eggs.” – Mark Twain

Your Food Business Insurance Specialist Since 1975

National News

Dolly’s Tennessean Travel Stop Opens in Clarsksville, TN

Dolly’s Tennessean Travel Stop is a first-of-its-kind travel center experience born from the partnership between global superstar Dolly Parton, Danny Nozell, and Gregory H. Sachs, owner of the trusted Tennessean Travel Stop brand. Inspired by her lifelong connection to the open road, from her childhood in the hills of East Tennessee to decades spent touring the world by bus, it reimagines what a roadside stop can be for truck drivers, families, and travelers of all kinds. Blending regional roots and high-quality service with her signature warmth and Tennessee spirit, the travel stop offers a welcoming place to rest, refuel, and make the road a little kinder. Dolly’s Tennessean Travel Stop is located at Exit 22 off I-65 in Cornersville, TN, approximately one hour south of Nashville and one hour northwest of Huntsville, TN.

The Importance of Music to Restaurant Kitchens

Music is an integral part of daily life in restaurant kitchens, shaping everything from the morning prep atmosphere to the camaraderie among cooks. Chefs and bakers describe how playlists – ranging from jazz to reggaeton – help break the monotony, ease new hires into the group and provide a shared cultural touchpoint. Whether it’s the soft start of Alice Coltrane in the early hours or the pulse of rock bands as the day intensifies, music accompanies the rhythm of kitchen work and is as essential as any tool in the culinary environment.

– Source: Taste

Beef ‘O’ Brady’s, the 125-unit family-friendly sports pub franchise, is continuing its growth with a new franchise agreement in Tuscaloosa. The development is led by Mitul Patel, a local restaurant owner. The Tuscaloosa franchise agreement is a milestone for the brand, representing Beef ‘O’ Brady’s 10th location in Alabama. Buc-ee’s, home of the world’s cleanest bathrooms, freshest food, and friendliest beaver, unveiled its newest travel center at 1001 N. Bullard Ave. in Goodyear, Arizona. Buc-ee’s Goodyear will occupy 74,000 sq.ft. and offer 120 fueling positions. Buc-ee’s favorites include Texas barbeque, homemade fudge, kolaches, Beaver Nuggets, jerky and fresh pastries. Einstein Bros. Bagels, America’s largest retail bagel chain, plans to open more than 300 new bakeries across the United States by 2030, powered by a brand-new store prototype that is strengthening the brand’s position as the fastest-growing bagel brand in the country. Eggs Up Grill, the fastest-growing daytime restaurant franchise in the country, announced it is now the largest actively franchising breakfast, brunch and lunch franchisor with the opening of its 110th restaurant in Spears Creek, SC coming soon. Embassy Suites by Hilton Minneapolis Bloomington Edina unveils a renewed and modernized guest experience following a multimillion-dollar renovation and a transition to a new name. Located minutes from Mall of America and a short drive from MSP International Airport and downtown Minneapolis. Hot Head Burritos a fast-casual restaurant chain specializing in customizable Mexican-style burritos, bowls, tacos, and more, continues its growth across Indiana with the opening of a new restaurant at 8680 High Pointe Drive in Newburgh. The restaurant marks the brand’s tenth location

in Indiana and 87th systemwide. Hungry Howie’s, the originator of Flavored Crust pizza, announced that Jimmy Simonte has joined the company as Executive Vice President of Marketing. In his new role, Simonte will lead the brand’s marketing strategy and work closely with franchisees to support overall growth. Lavazza North America introduced the US debut of Tablì, a 100% coffee tab and the most significant reinvention of single-serve coffee in a generation. No capsule, no individual wrapping, and no coating. Following its successful launch in Italy, Tablì brings an entirely new format to the US singleserve market. McCain Foods USA, a global leader in prepared potato and appetizer products, announced the launch of McCain SureCrisp Seaside fries, lightly coated and perfectly seasoned. McCain SureCrisp Seaside fries are an excellent option for operators and chefs looking to offer a fun, familiar favorite beyond classic french fries. Nichols Farms, one of the nation’s leading pistachio growers, announced that their In Shell Roasted Garlic Pistachios were named winners in Good Housekeeping’s 2026 Snack Awards, marking the second consecutive year the brand has been recognized. Ocean Spray Cranberries, Inc., the agricultural cooperative owned by roughly 700 family farmers, announced the appointment of Abigail Buckwalter as President and Chief Executive Officer. Buckwalter brings 20 years of global leadership experience across consumer-packaged goods and healthcare. The producers of Pizza Today Magazine and International Pizza Expo are returning to the Midwest with Pizza Expo Columbus at the Greater Columbus Convention Center October 11-12, 2026 for two days of world-class pizza competitions, hands-on education, and networking with the industry’s top professionals.

Distribute your brochure, sell sheet or flyer to over 18,000 locations for only 14¢ each!

Call 847-699-3300.

An Idea for Restaurant Owners: Romantic Date-Night Packages

A BMO Financial Group Survey determined the cost of an average date is now approaching $180 once you factor in dinner, transportation, and grooming. Many couples are becoming more selective about where they spend their money. This creates an opportunity for creative restaurateurs.

Consider offering a special Date Night Package featuring a three or four course chef’s tasting menu, optional wine or beverage pairings or flights, shared appetizers and desserts, or a surprise menu tailored around guests’ allergies and food preferences. By allowing the chef to choose featured items, you can showcase your creativity while steering diners toward your most profitable menu offerings. A thoughtfully designed package transforms an ordinary dinner into a memorable experience while giving guests outstanding value.

In today’s economy, consumers are looking for affordable ways to celebrate special occasions. A well-priced romantic dinner package is an excellent inexpensive marketing tool which can help fill tables, increase check averages, and encourage repeat visits. Sometimes, a little creativity is all it takes to turn inflation into opportunity.

BOOKSHELF

The Pistachio Lover’s Baking Book

Author: Sam Dixon

Publisher: Yellow Kite

ISBN-13: 978-1426224058

Pistachios have taken over the internet - from the delicious and savory Dubai chocolate to crunchy yet pillowy-soft pistachio rolls, this little green nut has become the hero ingredient for sweet treats everywhere. The Pistachio Lover’s Baking Book brings the trend straight to your kitchen with 60 mouthwatering bakes that are as easy as they are delicious.

Filled with addictive cookies and traybakes to foolproof cakes and no-bake desserts, this stunning cookbook is filled with pistachio-themed recipes for every occasion - perfect to make at home for experienced and novice bakers alike.

Recipes Include:

• Chocolate Chip + Pistachio Cookies

• Banana, Pistachio + Sesame Bread

• Kunefeh Bar

• Pistachio Stuffed Churros

• Salted Chocolate Pistachio Mousse

• Chewy Pistachio Macaroons

Celebrity Cruises reached a major milestone for food and beverage excellence, securing 25 total honors at the 2026 Wine Spectator Awards. The vacation brand continues to hold the most awarded wine program at sea, receiving 17 distinguished “Best of Award of Excellence” honors for the first time, alongside eight “Award of Excellence” recognitions - bringing its impressive total to 165 awards over 14 consecutive years.

Why More Restaurants are Upgrading Their Calamari

Calamari continues to be one of the most profitable and popular appetizers on restaurant menus, and operators know that quality makes all the difference. Today’s diners can quickly recognize tender, premium calamari, and they’re just as quick to notice when it falls short. That’s why many restaurants are upgrading to better products that deliver exceptional flavor, texture, consistency, and value.

Ocean Tides Calamari is helping operators elevate their menus with 100% wild-caught, chemical-free calamari that is fully cleaned and remarkably tender. Its larger tube size and thicker walls provide better plate coverage, an excellent mouthfeel, and outstanding value, making it ideal for frying, grilling, baking, or creating signature chef-inspired dishes. And because it’s wild caught in the pristine waters of the Pacific Ocean, customers will feel like they’re getting something special.

Produced by the trusted team at Rugiero Seafood, the company behind the respected Fisherman’s Pride brand, Ocean Tides gives restaurants the premium quality customers appreciate while helping improve consistency and profitability. If you’re purchasing calamari, ask your seafood distributor or supplier if they carry Ocean Tides Calamari. If they don’t, ask them to bring it in. Then request a sample and experience the difference for yourself. Be sure to check out their ad on page 15.

“Business is more exciting than any game.” – Max Aitken

Partnership Agreements

Lease Negotiations

Union Negotiations

Vendor Agreement Reviews Buy/Sell Agreements

Wage & Hour Issues

Dog Haus and Keurig Dr Pepper Enter New Beverage Deal

Dog Haus is expanding its beverage program through a new partnership with Keurig Dr Pepper Inc., moving beyond a traditional fountain drink arrangement to offer a broader lineup of beverage options across dine-in, takeout, and delivery. The agreement makes Dog Haus the first restaurant chain to exclusively serve Keurig Dr Pepper’s complete beverage portfolio, which includes fountain beverages, packaged drinks, coffee, energy beverages, and bar offerings. Guests will have access to a mix of national brands, including Dr Pepper, 7UP, Sunkist, Hawaiian Punch, and IBC Root Beer, as well as regional favorites such as Big Red, Squirt, Sun Drop, and Canada Dry, with availability varying by market. – Source: Trading View

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence

Ryan Gamperl, co-owner of Michael’s Grill & Salad Bar, helped create a premium cold-pack sharp cheddar cheese after the restaurant’s longtime supplier changed its recipe. The result is a rich, flavorful cheese that melts smoothly without becoming watery or grainy, making it ideal for burgers, hot dogs, fries, baked potatoes, pretzels, macaroni and cheese, roast beef, chicken, fish, steaks, and more. If you’re looking to upgrade your menu with a superior cheese solution that melts evenly every time, contact Michael’s for a sample. Their cold-pack sharp cheddar cheese is available through several distributors. See their ad on page 42.

Forrest Krisco is joined by his son, Jonathan, who operate Henry J. Meat Specialties . The Chicago-based company has been producing its famous corned beef hash for more than 70 years. In addition to its signature frozen hash, Henry J. offers premium sliced corned beef, pastrami, and a variety of other deli meats, all produced in its USDA-certified facility. If you’re a fan of great corned beef hash like I am, be sure to give Henry J.’s products a try.

Corey Kaplan is the founder of Corey’s NYC Bagel Deli, a three-unit chain founded 26 years ago, specializing in authentic New York City-style bagels and bagel sandwiches. His bagels are made fresh from scratch every day using premium ingredients resulting in New York style texture, flavor and quality. Because of the great flavor, Corey has been asked to provide his custom-baked bagels to discriminating wholesale accounts. Chicago has become a true bagel city, now home to 28 bagel concepts. If bagel sandwiches aren’t on your menu, they probably should be. If you are looking for better bagels, contact Corey.

Jon Martinez, is VP of sales for Chefs Warehouse Chicago. One of the companies in the Chefs Warehouse Family is Allen Brothers Steaks, one of Chicago’s most respected names in premium beef. Founded in 1893 in the historic Union Stock Yards, Allen Brothers has built a reputation for supplying exceptional USDA Prime steaks and premium proteins. Now part of The Chef’s Warehouse family, the company remains committed to preserving the integrity of the Allen Brothers brand while stewarding the business for the next 100 years. In a city where customers know great steak, The Chefs Warehouse and Allen Brothers teams help restaurants elevate their menus. If you’re looking to upgrade your steak program or searching for high quality domestic and imported foods, give Jon a call.

Kayla Bradford, founder and CEO of Media Maven, helps food industry businesses tell their stories through compelling micro-cinematic films. Her creative approach enables restaurant owners, manufacturers, suppliers, and other food businesses to restore clarity to their brand by showcasing the people, passion, and purpose behind their companies. Through authentic storytelling, Kayla helps clients build stronger connections with customers and stand out in a competitive marketplace.

CHEF PROFILE

Nikolaos Kapernaros

Pierless Hospitality at Navy Pier

Current Position:

Executive Chef

First Foodservice Job: Grand Resort Lagonissi Athens

Favorite Food: Moussaka

Awards/Honors: Co-Chair

Culinary Committee Taste of Hope 2026; NBA All-Star Game Chef California 2026; Beat Bobby Flay Winner on Food Network 2024; Chopped - Food Network 2024; Chicago Chefs Cook - Mariano’s Cook Book 2024; Chicago Gourmet guest chef 2023 & 2025; Avli on the Park as a Michelin 2023 Honoree; Chicago Chefs Cook for Earthquake Relief at Avli on the Park 2023; Guest Celebrity Chef at the Chicago Bears Stadium 2023; Created summer menu 2023 for American Airlines premium cabin flights from Chicago O’Hare to Europe: Athens, Barcelona, Dublin, London, Paris and Rome; Member of the Chicago Chefs Cook Organization 2021; Member of the Chef Corps for the World Central Kitchen 2023; Member of the James Beard Foundation 2023; Member of the American Culinary Federation 2023; Competed in the Americas Finals for the Good Taste Series Competition 2018 – Award for Excellence – HYATT at the Bahamas representing the Hyatt Regency Chicago among the 11 best HYATT Chefs from United States; 1st Place Winner at the Good Taste Series Competition 2018 – Award for Excellence – HYATT for the Midwest Regional Round representing the Hyatt Regency Chicago; Head Chef for the 2016 Annual International Distributors Congress for CocaCola; Hosted The Economist Roundtable with the Government of Greece four times; Worked under Michelin chefs Jerome Serres, Edgar Bovier, Reto Lampart, Yiannis Baxevanis, Denio Bruci; Member of the Chef’s Club of Greece – Member of World Association of Chefs Societies.

Memorable Customers: Head Chef for Princess Lalla Meryem HRH of Morocco during her stay at Grand Resort Lagonissi; Head Chef for musicians including Aerosmith, Bon Jovi, Depeche Mode, Scorpions, Foo Fighters, Red Hot Chili Peppers, Jennifer Lopez, Kylie Minogue, Kendall Jenner, Tim Allen, Jose Andres.

Worst Part of Job: Early breakfast events.

Most Humorous Kitchen Mishap: I started a big tzatziki batch and the mixer was at speed 4 and yogurt was flying all over the kitchen.

Favorite Food to Prepare: Pasta with meat sauce.

What part of the job gives the most pleasure?

When I see happy smiles on people after eating. If you couldn’t be a chef, what would you be and why? I would be a professional football player! Our football! (You guys call it soccer).

What was the best advice you ever received? Mind your own business and work hard.

Where do you like to vacation? Greece, of course.

Other than family, who is your greatest culinary influence? Gordon Ramsay.

CHICAGOBOOTH

What do you enjoy most about FIN? The really good communication.

TCBY Celebrates 45 Years of Frozen Yogurt

TCBY is celebrating 45 years as the original frozen yogurt brand, marking a milestone that reflects its enduring relevance and continued growth since its founding in 1981.

Now operating in 32 states and five countries, the brand has maintained its place across generations by staying true to its core values while evolving with consumers. The anniversary presents an opportunity to explore themes of brand longevity, sustained relevance and what it takes for a legacy restaurant concept to continue growing decades after its launch.

500th Location for Potbelly

Potbelly Sandwich Works is set to open its 500th US location this year. The company has experienced steady growth since its start in Chicago in 1977, and leadership plans to continue expanding through franchise development efforts in the coming years. Menu innovation remains central to Potbelly’s strategy, says Chief Marketing Officer David Daniels, with the brand consistently rolling out limited-time offerings to keep its menu fresh and exciting. Recent and upcoming additions include the Lemon Cheesecake Cookie, Confetti Cookie Shake and Fiery Island Chicken Sandwich. – Snack Food & Wholesale Bakery

United Unveils New Menu Items from World's Leading Chefs

United serves up a new era of inflight dining on August 1 with the debut of new chef-curated meals from its collaboration with Chef’s Table, the brand behind the Emmy award-winning Netflix series. United Polaris international business class travelers flying on select long-haul routes will enjoy thoughtfully crafted, multi-course menus designed by 11 different globally recognized chefs from four continents, including culinary icons like Chef Nancy Silverton (Los Angeles), Chef Jenner Tomaska (Chicago), Chef Tomos Parry (London) and more.

FRESH GIARDINIERA

Our Giardiniera is nothing like the jarred versions you’re used to. Made fresh with crisp vegetables and bold spices just days before it reaches your kitchen.

Great on Chicago-Style Italian Beef, Sausage, Meatball and Sub Sandwiches, or mixed into your favorite dip!

• Great on Pizza.

• Made locally.

• No artificial colors, flavors, or preservatives.

• No added sugar.

• All-natural ingredients.

• Refrigerated freshness you can taste.

NOW AVAILABLE at ALL JEWEL stores in the Deli Department

Sales Tax Is Going Up Again —

Here’s What Restaurant Owners Need to Know

Starting August 1, 2026, a regional transit tax called NITA (formerly the RTA tax) is increasing 0.25% in Cook, DuPage, Kane, Lake, McHenry, and Will counties.

Formula 1 Heineken Las Vegas Grand Prix and Sphere Entertainment Co. are partnering to debut F1 Afterparty, the Official Post-Race Show of the Formula 1 Heineken Las Vegas Grand Prix, featuring a special performance by the Backstreet Boys on Saturday, Nov. 21 at Sphere, where advanced technology is redefining the future of live entertainment.

Here’s what that means on your menu. Prepared food, like a pasta dish or a grilled chicken sandwich, is taxed as general merchandise, carrying the state’s 6.25% base rate plus a NITA add-on of 1.25% in Cook County (1.00% elsewhere) after the increase.

Grocery-style items sold to-go, like a jar of olives from a retail pantry section, carry a much lower base rate, even though their NITA add-on is actually higher in Cook County (1.50%). The lower overall rate only applies with documentation proving the item wasn’t prepared food. Without it, Illinois defaults to taxing everything as prepared food.

Charging the grocery rate without that paperwork is the real risk: an audit can make you owe the difference on every sale, plus penalties and interest.

Ahlbeck & Cook can help you get it sorted before the change takes effect. See their ad on page 14.

Domino's has announced the next chapter of the company's leadership. Joe Jordan (left), currently COO and President of Domino's U.S., has been appointed CEO effective Oct. 1, 2026, succeeding Russell Weiner (right), who will retire as CEO and transition to Executive Chairman in 2027. Current Executive Chairman David A. Brandon (middle) will retire from the Board in 2027 after nearly three decades of service to the company.

AAC HONORS CULINARY EXCELLENCE AT NATIONAL CONVENTION

On June 30, 2026, the American Academy of Chefs (AAC), the prestigious honor society of the American Culinary Federation (ACF), held its 54th Annual Induction Dinner at the Amway Grand Plaza Hotel in Grand Rapids, Michigan, during the 2026 ACF National Convention. More than 300 chefs and culinary professionals from across the country attended the celebration.

Founded in 1955, the AAC recognizes ACF members whose outstanding achievements, leadership, and dedication to the culinary profession have earned them one of the industry’s highest honors.

Nuggets

Protein Pints, the high-protein ice cream brand now in more than 15,000 retailers nationwide, is making its boldest move yet. This summer, the brand enters the frozen novelty category for the first time with the launch of Protein Pops, creamy, high-protein ice cream bars dipped in a rich, crispy, quinoa-studded milk chocolate coating. Protein Pops are available in four delicious flavors.

A new research study from the Indy Chamber and the IU Indianapolis Sports Innovation Institute finds that Indianapolis has built one of the most concentrated and fastest-growing sports economies in the U.S., the product of more than four decades of deliberate investment in sport as economic infrastructure rather than spectacle. College of DuPage is the largest community college in the state of Illinois with more than 26,000 students. It is the secondlargest provider of undergraduate education in Illinois, right after the University of Illinois. Consumer Cellular, the first wireless provider unapologetically built for Americans 50+, announced the launch of SpeakEasy, its first standalone brand within the Consumer Cellular portfolio, created specifically for adults age 75+ and built around a simple premise: staying connected shouldn’t require navigating complicated technology. Food Safety - Beware of the Danger Zone.

Bacteria multiply rapidly between 40 F and 140 F – a.k.a. the Danger Zone. USDA recommends that perishable food be consumed or refrigerated within two hours (one hour in room or outdoor temperatures of 90 F and above).

Hurricanes are among nature’s most powerful and destructive phenomena. On average, 14 tropical storms, seven of which become hurricanes form over the Atlantic Ocean, Caribbean Sea, or Gulf of America during the hurricane season which runs from June 1 to November 30 each year. In 2025, The Salvation Army helped more than 28 million people in America overcome poverty, addiction, and economic hardships by preaching the gospel of Jesus Christ and meeting human needs in His name without discrimination in nearly every ZIP code. Museum of Ice Cream is a global experiential brand that creates multi-sensory environ-

ments to spark imagination, inspire play and bring people together through the universal power of ice cream. Locations are in New York City, Miami, Chicago, Boston, Las Vegas and Singapore, with Los Angeles and Orlando coming soon. ResortPass is the leading provider of day escapes, giving people access to thousands of top-rated hotel pools and spas with no overnight stay required. As a pioneer of the hotel daycation, ResortPass works with over 2,700 hotel partners across 30 countries, including the U.S., Mexico, and the Caribbean. Taste of Home launched The Great American Sandwich Show, a new YouTube-first series that blends culinary creativity, celebrity guests and authentic conversations. Hosted by awardwinning comedian, writer and chef Lindsay Ames, the series invites stars into the kitchen to recreate their all-time favorite sandwiches. The American Diabetes Association (ADA) is the nation’s leading voluntary health organization fighting to end diabetes and helping people thrive. This year, the ADA celebrates 85 years of driving discovery and research to prevent, manage, treat, and ultimately cure diabetes – and they’re not stopping.

The Golden Rule is a fundamental ethical principle that states, “In everything, do to others what you would have them do to you.” This principle emphasizes empathy and reciprocity in human interactions, encouraging individuals to treat others as they wish to be treated themselves.

The Kenosha County Fair will be held August 19–23, 2026 at the Kenosha County Fairgrounds in Wilmot, Wisconsin. The 2026 theme is “Fun For The Whole Herd”, offering a full day of family-friendly entertainment, live shows, and attractions.

Starving for more online sales?

Ahlbeck Cook & Associates Page 14

AD DESIGN

Food Photo Studio Page 09

ADVERTISING

Food Industry News

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance

AIR FILTERS-SALES & SERVICE

Olympia Maintenance

APPETIZERS

Royal Rolls Gourmet Egg Roll Page 25

ARCHITECTS

Sarfatty Associates

ASIAN FOOD PRODUCTS

847-334-9798

630-283-0038

847-699-3300

708-344-0344

708-344-0344

312-563-0299

847-920-1100

Kikkoman Sales USA Page 03 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association Page 27

312-787-4000

GARC 847-824-6941

ATTORNEYS

Reveliotis Law PC Page 30 312-230-0160

AUCTIONS

Rick Levin & Associates 312-440-2000

AWNINGS & CANOPIES

Chesterfield Awnings Page 12 708-596-4434

Thatcher Oaks Awnings 630-833-5700

BAGS-CUSTOM PRINTED

Bulldog Packaging Page 44 630-458-1152

BAKERS-WHOLESALE

Eli’s Cheesecakes Page 07

773-736-7417

Lezza Spumoni & Desserts Page 03 708-547-5969

Pronto Panificio Page 27 312-907-9448

Today’s Temptations Page 14 773-385-5355

Ideal Bakery

Il Mulino di Valenzano Bakery

JR Dessert Bakery

773-631-6897

847-671-5216

773-465-6733

Chef’s Kitchen/Dearborn

Page 28

Instantwhip Chicago Page 13

BAKLAVA

Libanais Sweets

BANKING-COMMERCIAL

773-801-1600

773-235-5588

847-329-5060

Fifth Third Commercial Bank Page 18 847-757-1885

BANNERS & POSTERS

Accurate Printing 708-824-0058

BAR STOOLS

Chicago Booth Page 29

773-378-8400

Richardson Seating FSE Division Page 06 312-829-4040

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 32

708-233-0808

Alfa Restaurant Supply 773-588-6688

BATCH FREEZERS

Kool Technologies Page 02 630-483-2256

BBQ SAUCE

Ken’s Foods Page 48

800-633-5800

Red Gold 765-557-5500

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc 312-543-5368

BEEF

New S B L Inc Page 22 773-376-8280

BEER INVENTORY CONTROL

Sculpture Hospitality Page 47 773-454-1300

BEVERAGE PROGRAMS

Big Shoulders Coffee 312-846-1439

BEVERAGES

Filbert’s Distributing & Bottling

BOOTHS

Chicago Booth Page 29

Waco Manufacturing

773-847-1520

773-378-8400

312-733-0054

Chicago Booth Page 29

Joe’s Furniture Upholstery Page 12

BREAD & ROLLS

Today’s Temptations Page 14

Ideal Bakery

Il Mulino di Valenzano Bakery

BREADSCONTRACT BAKING

773-378-8400

773-965-4828

773-385-5355

773-631-6897

847-671-5216

CHAIRS

Dearborn Sourcing LLC Page 19

312-243-6214

Richardson Seating FSE Division Page 06 312-829-4040

Trendler Inc 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 29 773-378-8400

Waco Manufacturing 312-733-0054

CHAIRS-REPAIR & RESTORATION

Joe’s Furniture Upholstery Page 12 773-965-4828

CHEESEMELTING

Michael’s Premium Melting Cheese Page 42 847-432-3380

CHEESECAKES

Eli’s Cheesecakes Page 07

CHEESES

WisconCaputo Cheese

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

Bistro Soups (Div of Vienna Beef)

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

773-736-7417

708-450-0074

847-719-6088

773-278-7800

847-699-3300

C-Soap a div of CSI Coker Service Page 24 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz’ s Cleaning Services Page 20 630-379-3732 COFFEE ROASTERS

Big Shoulders Coffee 312-846-1439

Tec Foods Inc 773-638-5310

Tugboat Coffee 630-390-6613

CONDIMENTS

Big Fork Brands Page 06 312-206-9444

Red Gold 765-557-5500

CONSULTANTSBBQ

Pork Mafia Inc

CONTRACT LABOR PROVIDERS

312-543-5368

Midway Staffing Page 26 708-397-8800

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef) 773-278-7800

COOKING EQUIPMENT

Ramar Supply Co Page 32 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Berkel Midwest 800-921-9151

CORNED BEEF-FRESH

Vienna Beef

CORPORATE GIFTS

773-278-7800

Vienna Beef 773-278-7800

COST REDUCTION EXPERT

Sculpture Hospitality Page 47 773-454-1300

CPA FIRMS

Ahlbeck Cook & Associates Page 14 847-334-9798

CREDIT CARD PROCESSING

Square Page 02 219-666-7670

Breakthrough Business Advsors LLC 262-716-4983

CREPE BATTER

Tec Foods Inc 773-638-5310

CULINARY SERVICES

Charlie Baggs Inc Page 24 312-523-5238

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 13 773-235-5588

DAIRY-PRODUCTS

V Marchese Produce Page 02 414-289-0995

DELI-MEATS

Badger Hams Page 17 414-645-1756

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 43 773-283-4430

Dessert Werks Page 10 847-487-8239

Eli’s Cheesecakes Page 07 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 03 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 24

DISINFECTING SERVICES

888-908-5600

Sexton Group Floor Care Page 45 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DISPOSABLES

Gordon Food Service Page 09 800-968-7500

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 16 847-866-7400

Serpe Insurance Page 24 773-871-0809

DRAPERIES-CLEANING

Sexton Complete Care Page 45 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 19 800-325-8476

Olympia Maintenance 708-344-0344

EGG ROLLS

Royal Rolls Gourmet Egg Roll Page 25 312-563-0299

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA 630-286-7381

ENDORSED VENDOR PARTNER

J&J Gaming Page 23 833-788-1949

Employco USA 630-286-7381

ENTREES-PREPARED

My Father’s Best

ESPRESSO-COFFEE

630-230-0332

Big Shoulders Coffee 312-846-1439

ETHNIC FOODS

Kikkoman Sales USA Page 03 630-954-1244

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fredriksen Fire Equipment Co Page 41 630-595-9500

Fox Valley Fire & Safety 847-695-5990

FIRE-EXTINGUISHERS

Fredriksen Fire Equipment Co Page 41 630-595-9500

Fox Valley Fire & Safety 847-695-5990

FLATBREAD PIZZA-PREPARED

Third Stone Pizza Page 11 312-415-6375

FLATBREADS

Pronto Panificio Page 27 312-907-9448

Third Stone Pizza Page 11 312-415-6375

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 45 847-827-1188

Classic Touch Floor Care 847-513-3501

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 28

773-801-1600

Devanco Foods Page 29 847-228-7070

Gordon Food Service Page 09 800-968-7500

Olympia Food Industries Page 21 847-349-9358

V Marchese Produce Page 02 414-289-0995

Alfa Restaurant Supply 773-588-6688

Anichini Brothers 312-644-8004

Artisan Specialty Foods 708-762-5238

Chef’s Quality Meats 708-333-0880

Christ Panos Foods 630-735-3200

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

FOOD INVENTORY CONTROL

Sculpture Hospitality Page 47 773-454-1300

FOOD PHOTOGRAPHY

Food Photo Studio Page 09 630-283-0038

FOOD PLANT STAFFING & LABOR

Midway Staffing Page 26 708-397-8800

FOOD PRODUCT DEVELOPMENT

Charlie Baggs Inc Page 24 312-523-5238

FOOD PRODUCTS

Badger Hams Page 17 414-645-1756

Devanco Foods Page 29 847-228-7070

Michael’s Premium Melting Cheese Page 42 847-432-3380

Olympia Food Industries Page 21 847-349-9358

Royal Rolls Gourmet Egg Roll Page 25 312-563-0299

Unilever Food Solutions Page 11 630-342-3641

Christ Panos Foods 630-735-3200

FOOD PRODUCTS (Continued)

El Greg Food Expressions

773-478-9050

My Father’s Best 630-230-0332

Neil

WisconCaputo Cheese 708-450-0074

FOODSERVICE EQUIPMENT

Thunderbird Food Machinery Page 30

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 31 888-908-5600

Ice Solutions 24 Page 23

HAM Badger Hams Page 17 414-645-1756

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 29 847-228-7070

HEALTH INSURANCE

Employco USA 630-286-7381

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 23 847-987-9738

Evolution Mechanical Heating & Cooling 224-600-9326

HIGH PRESSURE PROCESSING (HPP)

Hospitality Innovation Brands 708-935-4802

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 19 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Crawford Sausage

Vienna Beef

HOT SAUCECUSTOM

Viore POS and Foods

ICE CREAM

773-277-3095

773-278-7800

708-773-0026

Instantwhip Chicago Page 13 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 02 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 02 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 13 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 18 312-733-3900

Ice Solutions 24 Page 23 847-987-9738

INGREDIENT SUPPLIERS

Famar Flavors Page 09 708-926-2951

INSURANCE

Cacciatore Insurance Page 04

312-264-6055

Heil & Heil Insurance Agency Page 16 847-866-7400

Serpe Insurance Page 24 773-871-0809

ISU Northwest Insurance Services 847-310-0400 Society Insurance 888-576-2438

INSURANCE SERVICES

Cacciatore Insurance Page 04

312-264-6055

Serpe Insurance Page 24 773-871-0809

Gus Romas 847-525-2846

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 04 312-264-6055

Heil & Heil Insurance Agency Page 16 847-866-7400

INTERIOR DESIGN

Ullo Designs

INTERIOR DESIGNERS

312-296-8556

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

ITALIAN BEEF

Devanco Foods Page 29 847-228-7070

Serrelli’s Foods Page 12 877-385-BEEF

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 31 708-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 32 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA Page 03 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service & Supply Inc Page 20 877-876-2326

Berkel Midwest 800-921-9151

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold

KITCHEN EQUIPMENT

A D E Foodservice Equipment

630-628-0811

Berkel Midwest 800-921-9151

KITCHEN FLOORING

Sexton Complete Floor Care Page 45 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 19 800-325-8476

Olympia Maintenance 708-344-0344

LABOR MANAGEMENT SERVICES

Midway Staffing Page 26 708-397-8800

LAW FIRMS

Tuckey Law Page 28 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR INVENTORY CONTROL

Sculpture Hospitality Page 47 773-454-1300

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 16 847-866-7400

Serpe Insurance Page 24 773-871-0809

MARINADES FOR FOOD MFR’S

Famar Flavors Page 09 708-296-2951

MAYONNAISE

Columbus Vegetable Oils Page 05 773-265-6500

Unilever Food Solutions Page 11 630-432-3641

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT STICKS

Big Fork Brands Page 06 312-206-9444

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 41 773-254-0100

MEAT-WHOLESALE

Devanco Foods Page 29 847-228-7070

Gordon Food Service Page 09 800-968-7500

New S B L Inc Page 22 773-376-8280

Park Packing Company Page 41 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEDITERRANEAN FOODS

Olympia Food Industries Page 21 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MILK

Instantwhip Chicago Page 13

NEIGHBORHOOD MARKETING

LED Billboard Trucks

OIL-FRYING

773-235-5588

312-924-7979

RTI Restaurant Technologies Inc Page 04 312-504-4565

OILS & FATS-COOKING

Columbus Vegetable Oils Page 05

773-265-6500

RTI Restaurant Technologies Inc Page 04 312-504-4565

OILS & SHORTENING

Columbus Vegetable Oils Page 05 773-265-6500

OILS- FILTERING & RECYCLING

RTI Restaurant Technologies Inc Page 04 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 05 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 05 773-265-6500

OVENS-PIZZA

Northern American Pizza & Culinary 630-395-9958

PAINTING CONTRACTORS

Sexton Complete Care Page 45 847-827-1188

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 32

PATIO ENCLOSURES

Thatcher Oaks Awnings

PATIO HEATERS

TNG Industries

PATTY MACHINES/FOOD FORMERS

Berkel Midwest

PAYROLL SERVICES

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 32

PASTA-FRESH AND FROZEN

708-233-0808

Pastafresh Home Made Pasta 773-745-5888

PASTRIES

Chicago Sweet Connection Page 43

773-283-4430

Dessert Werks Page 10 847-487-8239

630-833-5700

708-449-1100

800-921-9151

Employco USA 630-286-7381

PEPPER JAMS

Rollicking Buckaroo 415-737-5265

PEST CONTROL

Rose Pest Solutions Page 18 800-GOT-PEST

PHOTOGRAPHY

Food Photo Studio Page 09 630-283-0038 All Events Photography 312-543-2100

765-557-5500

REFRIGERATION EQUIPMENT REPAIR

CSI Page 31 888-908-5600

Kool Technologies Page 02 630-483-2256

Mechanical 24 Page 23 847-987-9738

Evolution Mechanical Heating & Cooling 224-600-9326

REFRIGERATION SERVICE

Ice Solutions 24 Page 23 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 09 630-879-3131

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Service Page 20 630-379-3732

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT DESIGN

Ullo Designs 312-296-8556

RESTAURANT EQUIP MANUFACTURERS

EmberGlo Page 31 866-705-0515

RESTAURANT EQUIPMENT

Optimal Automatics Page 16 847-439-9110

Wood Food Systems Page 16 847-949-9663

Berkel Midwest 800-921-9151

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 09 630-879-3131

Ramar Supply Co Page 32 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT PARTS

CSI Page 31 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 31 888-908-5600

RM Services Page 10 331-300-7955

Up ‘N Adam Service & Suppy Inc Page 20 877-876-2326

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Berkel Midwest

800-921-9151

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

March Quality Used & New Equip Page 10 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT FURNITURE

Richardson Seating FSE Division Page 06 312-829-4040

RESTAURANT INSURANCE

Society Insurance 888-576-2438

RESTAURANT REAL ESTATE SALES

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

RESTAURANT-DESIGNERS

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

RE-UPHOLSTERY

Chicago Booth Page 29 773-378-8400

Joe’s Furniture Upholstery Page 12 773-965-4828

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 19 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 08 708-387-9784

RUBS

Char Crust Page 20 773-528-0600

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 05 773-265-6500

Tec Foods Inc 773-638-5310

SALSA

Simply Salsa Page 31 630-519-5860

SANITATION CERTIFICATION

Illinois Restaurant Association Page 27 312-787-4000

Badger Food Service Consulting 262-902-2947

SAUCES

Big Fork Brands Page 06

SAUSAGE

Big Fork Brands Page 06

312-206-9444

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

SCALES

Berkel Midwest

SCALES-SALES & REPAIR

312-206-9444

My Father’s Best 630-230-0332

SAUCES & GRAVIES

Unilever Food Solutions Page 11 630-432-3641

800-921-9151

Accurate Scale Company 773-847-1820

SEAFOOD

Fisherman’s Pride Page 15 800-543-2110

SEASONING BLENDS

Rollicking Buckaroo 415-737-5265

SEASONING BLENDS FOR MFR’S

Famar Flavors Page 09 708-926-2951

SEATING

Dearborn Sourcing LLC Page 19 312-243-6214

Richardson Seating FSE Division Page 06 312-829-4040

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 04 888-551-1998

A & J Sewer Service 847-701-5836

SHAKE MIX

Fox Valley Farms

SHORTENING

630-231-3005

Columbus Vegetable Oils Page 05 773-265-6500

SLICERSAUTOMATED

Berkel Midwest

800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest

SLOT MACHINES

800-921-9151

J&J Gaming Page 23 833-788-1949

SOCIAL MEDIA MARKETING

Chicago Social Media Mktg. Group Page 46 847-387-9873

SOFT DRINKS

Filbert’s Distributing & Bottling

773-847-1520

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 02 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOUP BASES

Unilever Food Solutions Page 11 630-432-3641

Tec Foods Inc 773-638-5310

SOUPS

Bistro Soups (Div of Vienna Beef) 773-278-7800

Vienna Beef 773-278-7800

SPICES

Tec Foods Inc 773-638-5310

SPICES & SEASONING BLENDS

Char Crust Page 20 773-528-0600

STAFFING AGENCIES

Midway Staffing Page 26 708-397-8800

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

708-344-0344

Berkel Midwest 800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service & Supply Inc Page 20 877-876-2326

Berkel Midwest 800-921-9151

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 29 773-378-8400

Richardson Seating FSE Division Page 06 312-829-4040

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products 773-622-3777

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 30

TAX PAYMENTS

THEATERS AND VENUES

Onesti Entertainment Corporation

TILE & GROUTCLEAN/RESTORE

Classic Touch

312-230-0160

Cook County Treasurers Office 312-443-5100

630-962-7000

NEXT SHMOOZEFEST:

Be sure to attend our September Shmoozefest event to gain insights on avoiding HR issues. Managing people and complying with city, county and state regulations are among the biggest headaches business owners face. Join us for this insightful and informative boot camp seminar to learn from one of the region’s most seasoned HR experts Jason Eisenhut from Employco USA. You will learn how to comply with changing requirements imposed by city, county and state regulators, which questions you may ask and which questions you may not ask in an interview, and how to comply with other confusing regulations. No RSVP is required–just show up. If you’re trying to reduce the frustration and aggravation of dealing with and complying with HR requirements, this seminar will provide valuable insights, which will save you time and money.

GARA 2026 Scholarship Winners

The Greek American Restaurant Association (GARA) presented four high school graduates with a fouryear scholarship for college. One of the great contributions of the Greek American Restaurant Association is helping our youth.  For over 25 years, GARA has awarded up to four college scholarships per year.

The Greek American Restaurant Association (GARA) embodies this noble virtue. As a non-profit organization, GARA’s mission is to “preserve, perpetuate, and promote Greek culture, history, and ideals.” This mission is accomplished through three strategic programming areas: social and cultural events, educational scholarships, and charitable aid.

We would like to extend our sincere thanks to the Christ Panos Foods team for allowing Food Industry News to participate in their outstanding annual trade show, Panos Palooza, held at the Drury Lane Theatre in Oakbrook, Illinois. The event delivered an exceptional experience for attendees, featuring celebrity chef demonstrations, sports personalities signing autographs, and an impressive showcase of food products, supplies, menu innovations, packaging solutions, and industry resources, including copies of Food Industry News for attendees.

This year’s Panos Palooza attracted hundreds of foodservice operators, including many successful multi-unit operators and growing restaurant groups seeking new ideas, products, and solutions to strengthen and expand their businesses. The energy throughout the day reflected the industry’s continued commitment to innovation, growth, and excellence.

A special thank you to the entire Christ Panos Foods team for hosting such a well-executed event and for their continued support of Food Industry News. We were honored to be part of this tremendous gathering of industry professionals and look forward to future opportunities to work together.

Cooper’s Hawk Gets Creative in Cutting Costs

To manage higher food costs without losing guests, Cooper’s Hawk Winery & Restaurants employs several strategies, Chief Culinary Officer Matt McMillin said during a panel at the National Restaurant Association Show. The measures include removing costly ingredients like scallops from the menu when prices spike, then reintroducing them in more affordable combinations. The chain also runs limited-time offers, such as a Wagyu burger and premium wine pairing, to boost traffic on slower days. Additionally, chef-driven appetizers from surplus ingredients and frequent vendor reviews help keep both costs and menu options attractive.

– Source: Restaurant Business

Trending Flavor of Hojicha

Hojicha, is a roasted Japanese green tea, which is gaining popularity as a versatile ingredient in beverages, desserts and savory foods. Hojicha is featured in ready-to-drink beverages, specialty lattes, plant-based drinks and functional beverages, and used to enhance ice creams, pastries, chocolates and biscuits – often paired with dairy, caramel or nuts for premium offerings. – Confectionary News

Asian Bars Embrace Foam Cocktails

Foam-topped cocktails are making a comeback in Asian bars, driven by consumer demand for immersive, multisensory experiences. Bartenders in Hong Kong, Osaka and Bangkok are using foam to add visual drama and enhance flavor and texture, reflecting a broader trend toward maximalism in the global cocktail scene. “Foam can make a cocktail feel lighter, creamier or more luxurious without necessarily increasing sweetness or richness,” says Dominic Dijkstra, director of mixology at Waldorf Astoria Osaka. – Source: 50 Best

Denny’s

Nostalgic Image Update

Denny’s has debuted a nostalgic marketing campaign inspired by classic TV sitcoms. The initiative introduces Slammin’ Meal Deals for less than $10 and coincides with a brand refresh that includes a new look for the website, social media, packaging and uniforms, in an effort by the company’s new owners to update the brand’s image and appeal to customers through pop culture nostalgia. – Source: nrn.com

“A Mission Born of Love: The Joseph Peter Bartzis Foundation”

The JPB Foundation hosted its 8th Annual Golf Outing, welcoming more than 165 golfers and dinner attendees and raising over $100,000.

The Foundation’s mission is threefold: honoring the life of Joseph Peter Bartzis, who passed away from AL Amyloidosis at just 26 years old; raising awareness and research funding for the disease; and encouraging young adults to advocate for their health through annual physicals and blood work.

AL Amyloidosis is a rare blood disease affecting roughly 4,500 people globally each year – only 200 of them under age 30. Diagnoses are often missed or delayed, and there is currently no cure.

Learn more about the JPB Foundation, AL Amyloidosis, or next year’s golf outing at: josephpeterbartzisfoundation.org

Tokyo, Japan: Where Culinary Simplicity Meets Operational Excellence

By Charlie Baggs, President & Executive Chef, Charlie Baggs Culinary Innovations

At Charlie Baggs Culinary Innovations, we travel the world to discover the ideas, flavors, and operational practices that shape the future of food. Our latest culinary exploration took us to Tokyo, Japan – a city that continues to set the global benchmark for hospitality, efficiency, craftsmanship, and consumer experience.

Tokyo offers more than exceptional restaurants. It demonstrates how culture, discipline, and thoughtful execution create memorable guest experiences at every touchpoint. While trends often focus on the next exciting ingredient or social media sensation, Japan reminds us that sustained excellence is built on consistency, respect, and relentless attention to detail.

Breakfast as Functional Nutrition

16,000 steps each day while exploring neighborhoods, restaurants, food markets, and transit systems. Starting with a lighter, balanced breakfast proved to be both energizing and practical.

Innovation Insight

As wellness continues to influence consumer behavior, there is growing opportunity for hotels, cafés, airports, and foodservice operators to rethink breakfast. Consumers increasingly value meals that deliver functional nutrition, premium ingredients, and sustained energy over oversized portions. Protein-rich, globally inspired breakfast offerings represent a compelling direction for menu innovation.

Hospitality Rooted in Respect

Our mornings began with breakfast at the hotel, where one offering quickly became our preferred choice: an elegant assortment of fresh sushi served alongside warm dashi broth and seasonal vegetables.

Rather than opting for heavier Western breakfast selections, this protein-forward meal provided sustained energy without sacrificing flavor or satisfaction. Throughout our visit, we averaged between 10,000 and

One of Tokyo’s defining characteristics is its culture of respect. Every interaction – whether in a restaurant, hotel, train station, or retail environment – is conducted with professionalism, humility, and genuine care.”

Bowing is more than tradition; it reflects a mindset centered on acknowledging otherse. Respect for elders, leaders, coworkers, and guests is deeply embedded within Japanese culture and creates an environment where hospitality feels natural rather than scripted.

Innovation Insight

True hospitality cannot be manufactured through

training manuals alone. Organizations that cultivate cultures of respect and accountability consistently deliver more authentic guest experiences. The strongest brands understand that hospitality begins with how team members treat one another.

Operational Excellence as a Competitive Advantage

Tokyo operates with remarkable precision. Public transportation is exceptionally efficient, stations are immaculate, and public spaces remain remarkably clean despite serving one of the world’s largest metropolitan populations. Operational discipline is not viewed as a differentiator – it is simply the standard.

For foodservice operators, this serves as a powerful reminder that operational excellence often creates a greater competitive advantage than menu innovation alone. Guests notice consistency, cleanliness, organization, and reliability just as much as they notice great food.

Innovation Insight

Consumers increasingly associate cleanliness, organization, and operational discipline with food quality, safety, and brand trust. Every operational touchpoint contributes to the guest’s perception of value.

(To be continued in our September issue.)

– You can find the Charlie Baggs ad on page 24.

Your Welding Shop On Wheels

Pizza Expo Columbus 2026

The producers of Pizza Today Magazine and International Pizza Expo are returning to the Midwest with Pizza Expo Columbus.

Join them at the Greater Columbus Convention Center this October 11-12 for two days of world-class pizza competitions, hands-on education, and networking with the industry’s top professionals. Experience everything you love about International Pizza Expo without leaving the Midwest.

Learn from industry experts, who give pizza-making demonstrations and offer advice on business-related topics in seminars and in-depth workshops Network with fellow pizzeria owners and managers who face similar challenges in different markets. Meet your current vendors and search for new suppliers.

Shop products and services on the show floor from vendors who hail from the U.S. and abroad.

Eat as much pizza as you can! This is a great opportunity to sample and discover new styles of pizza and bring home unlimited inspiration. More info at pizzaexpocolumbus.com.

Boost Dine-In Sales and Foot Traffic

For over 20 years our focus has been on helping restaurants maximize their online presence and turning local dining spots into must-visit, viral sensations.

Great marketing doesn’t cost — it pays. Our services are affordable and effective.

Contact Todor Krecu for a FREE consultation and discover how we can help. We succeed where others have failed. Let’s Grow Your Business Together. Call Todor: 847-387-9873 tkrecu@gmail.com Chicago Social Media Marketing Group LLC

With VALERIE MILLER TRAVEL

Sandals 2.0: Sandals Next Chapter Across Three Beloved Jamaica Resorts

Playing a leading role in Jamaica’s comeback, Sandals Resorts International unveiled a first look at the guest experiences, dining concepts and accommodations coming to Sandals Montego Bay, Sandals Caribbean Cay, renamed from Sandals Royal Caribbean, and Sandals South Coast as part of the company’s $200 million transformation of the three storied Jamaica resorts.

Reinforcing Sandals’ continued commitment to the island where the brand was born, the three properties are introducing elevated accommodations including the brand’s first-ever double queen room concept, a new moniker and identity for Sandals Royal Caribbean, and a slate of guest experiences celebrating Jamaica’s culture, cuisine and natural beauty.

The Resort That Started It All, the Revitalized Sandals Montego Bay, Returning December 18, 2026

More than four decades after opening its doors, Sandals Montego Bay is entering a bold new era while honoring its legacy as the brand’s flagship property with 255 rooms. A transformed welcome experience will set the tone for what’s in store, with a lobby design framed by sweeping views of the Caribbean Sea. A completely redesigned main pool will serve as the social heart of the resort, complemented by new swim-up accommodations and spacious ocean-view suites designed to bring guests closer to the shoreline.

Culinary additions include the arrival of the guest-favorite Buccan in its first waterfront setting in Jamaica, serving island favorites cooked over an open flame, as well as Jamaica’s first Scrimshaw seafood restaurant, offering wraparound sea views and a refined coastal dining experience. The Caribbean’s first-ever swim-up bar remains an iconic centerpiece of the resort as part of Parisol Beach Club, where the original bricks, carved with decades of guest names, have been preserved as a tribute to the resort’s history. Guests can also discover Bay Roc Rum Club, a signature rum experience inspired by the property’s origins as Bay Roc Hotel & Villas and the rise of Caribbean music.

A New Chapter for Jamaica’s Private Island Escape: Sandals Caribbean Cay, Returning Dec.18, 2026 Formerly known as Sandals Royal Caribbean, the resort will debut as Sandals Caribbean Cay, a fresh identity inspired by its distinctive offshore island experience. The transformation begins in the open-air lobby, where uninterrupted views of the main pool and the Caribbean Sea beyond create an immediate connection to the water.

Leading the culinary refresh is Suppa, a homegrown supper-style restaurant and ode to the tradition of gathering around the table for Sunday dinner. Featuring Jamaican comfort food designed for sharing, guests are invited into a modern Jamaican home, where Keynote Rum Bar serves as the intimate “parlor” – a cozy spot for premium Caribbean rums. For something lighter, Heart & Sol serves graband-go juices, sandwiches and nourishing bowls. The resort is also expanding with 84 new rooms, bringing the total room count to 291 contemporary Caribbean accommodations.

A Fresh Take on Jamaica’s Natural Hideaway: Sandals South Coast, Returning November 18, 2026 Surrounded by a 500-acre nature preserve, the 380-room Sandals South Coast has long been celebrated for its secluded setting and deep connection to nature. The resort’s evolution builds on that legacy with enhancements designed to complement one of Jamaica’s most captivating coastlines. The resort’s iconic Overwater Butler Villas return with refreshed interiors inspired by the Caribbean, joined by the brand’s first-ever Beachfront Club Two Queen Junior Suites.

Jamaica is at the heart of the Sandals story, and these investments reflect our commitment to its future,” said Adam Stewart, Executive Chairman of Sandals Resorts. “For us, dreaming bigger wasn’t about adding more. It was about creating a Sandals 2.0 experience that also feels connected to our home. Every decision and detail was shaped by that idea. From new cuisines rooted in Jamaica’s traditions to spaces designed to reflect the island’s natural beauty, this next chapter is about building on that legacy and continuing to move the guest experience forward in a way that is not only elevated but evolved.” To learn more and book a stay, visit: sandals.com/great-Jamaica-comeback.